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Green Bean Casserole (Healthier & Dairy-Free)

Dairy Free Green Bean Casserole - Lexi's Clean Kitchen

5 from 4 reviews

Ingredients

Scale
  • 2 tablespoons grass-fed butter or oil of choice for dairy-free
  • 1 1/2 pounds green beans, trimmed and cut into pieces
  • 2 cups mushrooms, sliced thin
  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 1 teaspoon coconut aminos
  • 1/2 cup cashew cream
  • 1 cup vegetable broth
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • Optional: 4 strips bacon, cooked crispy and broken into pieces
  • Crispy onions:
  • 1 onion, sliced into thin rings
  • 1 egg
  • 2 tablespoons arrowroot flour

Instructions

  1. Pre-heat the oven to 350 °F. Grease a 9 x 9 inch baking dish with butter and set aside.
  2. In a small skillet, heat avocado oil until hot. While waiting for the oil to heat up, whisk the egg and arrowroot together in a medium mixing bowl. Working in batches, dip the onion into the egg/arrowroot mixture and then place into the hot oil. Cook for about 2-3 minutes on each side, or until a dark brown. Set aside on a plate lined with paper towels.
  3. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.*See notes for recipe steps if you would rather roast the green beans.
  4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onion, garlic and coconut aminos and continue to cook for another 1 to 2 minutes. Add the cashew cream and mix well. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add salt, pepper, onion powder, and garlic powder. Cook over low heat until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  5. Season green beans with salt and pepper. Add green beans to skillet with the sauce and mix until the green beans are well covered. Taste and adjust seasoning as needed. *do not salt the green beans if you roasted them.
  6. Pour the green beans and sauce into the 9 x 9 baking dish. Bake for 30 minutes. Remove from the oven and top with crispy shallot and bacon. Bake for an addition 15-20 minutes, or until green beans are tender and bubbly.
  7. Serve warm!

Notes

Nutrition

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

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